sample wedge of blue cheese as part of a tasting panel organized by Culture Cheese Magazine. The cheese was made by Point Reyes cheese.
Based on the input from all the tasters, Point Reyes started working on a new batch of cheese. And now, the new cheese - newer new blue cheese is ready. And I got my lovely wedge. Can I admit that we ate a whole lot of this cheese when it first arrived? A whole lot. I won't say half, but it was major carnage.
The last cheese was fairly mild and creamy with an ammonia-sharpness near the rind. This one is also mild, and the ammonia is gone. Texture-wise, it's slightly more crumbly. You can slice it when it's properly at room temperature, but it's crumbly when cold. Taste-wise, around the blue flavor, it's even more creamy than the first cheese.
I thought the previous cheese would have been a good choice to introduce people to blue cheeses. This one, even more so. On the other hand, if you like blue cheeses, I'm sure you'd like this one, too.
We were asked to come up with a name for the cheese. Last time, I thought Denim Blue would be a good name. I still like it.
Here's the link to my post about it on Culture Cheese.